PhillyCheesesteak

By CheeseDiva

Ingredients

• Creamy Cheese Sauce:
• One 1-pound boneless beef top round steak
• 1/2 medium onion, chopped
• 1 tablespoon safflower oil
• 1 tablespoon coarse salt
• 1/4 teaspoon freshly ground black pepper
• Two 8-inch-long hero rolls
• 4 slices provolone cheese
• 1 cup Creamy Cheese Sauce
• One 12-ounce can evaporated milk
• 1 scant teaspoon Dijon mustard
• 1 pound mild yellow cheddar cheese, shredded
• Bring the evaporated milk to a simmer in a medium saucepan over high heat. Reduce the heat, add the mustard, gradually add the cheese, and stir gently until the cheese is melted. Keep warm on the stovetop, stirring occasionally, until ready to serve.

Details

Adapted from bonappetit.com

Preparation

Step 1

. To make slicing it easier, freeze the beef for 30 minutes to firm up.
. Preheat a double-burner griddle or two large skillets over medium-high heat. Thinly slice the meat against the grain.
. Toss the onions in a bowl with the oil and put them on the griddle. Cook for a few minutes, stirring occasionally, until the onions become translucent. Push the onions to the back of the griddle.
. Place the beef on the griddle and season with salt and pepper. Cook, turning occasionally, until no pink remains. Stir the onions into the beef and chop the beef mixture into bite-size pieces with the side of a metal spatula.
Divide the beef and onions between the hoagie rolls. Top with the provolone and cheese sauce. Serve immediately, topped with giardiniera, if de